Do you need to cook garlic powder?
Online Answer
TAKEAWAY. It's important to first "wake up" the dormant flavor-producing enzyme in garlic powder by hydrating it—and to avoid heating the powder before doing so since that will destroy the enzyme..
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Swapping baking powder for baking soda won't require additional ingredients. However, baking soda is much stronger than baking powder. Thus, you likely need around 3 times as much powder as you would soda to create the same rising ability.
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Yes you can but using milk rather than water will change the texture and consistancy of the dough.
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Particularly raw applications where you don't want the pungent taste of raw garlic, but you do need it for depth of flavor. Similarly, if the cooking time is not long enough to cook out the raw garlic taste, garlic powder comes in handy. For things like tomato sauce, I would definitely prefer fresh though..
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